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My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.
Confession: I have an addiction to my coffee shop’s drive-through. It’s convenient, quick, and a java and pastry are the ultimate pick-me-up when my energy is crashing right around 3 p.m.
But that habit is starting to do a number on my budget, so I decided to recreate some of my favorite bakery case goodies at home. (And I may or may not have a fancy espresso machine hanging out in my online shopping cart. Decisions, decisions!)
I already shared my secrets for bakery-style Lemon Poppy Seed Muffins, Coffee Cake Muffins, and just-like-Starbucks Lemon Yogurt Cake. Now, I’ve taken to the test kitchen to perfect a classic Blueberry Muffin recipe.
They can be fresh from the oven just 45 minutes from now, so I have even fewer reasons to swing by the coffee shop.
With all the money I’ll be saving, I think that espresso machine is sounding like a pretty reasonable and worthy investment, don’t you think?
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs” below.)
Step-by-step instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt.
- Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.
- Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
What is the best muffin pan?
When I bake my muffins, I always reach for my USA Pan 12-Cup Nonstick Muffin Pan. My muffins always come out easily and I like that it has a large overhang, so I can easily grip it with an oven mitt without squishing them. You can get it at Amazon for $29.95, and I also rounded up the best muffin pans if you’re looking for another option for your fluffiest muffins ever.
Recipe tips and variations
- Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
- Storage: Store leftovers covered at room temperature for up to 4 days.
- Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
- Ease up on the stirring: Don’t overmix; doing so results in less tender muffins. Your batter should be a little lumpy as you add it to the muffin pan.
- Gluten Free Muffins: Use your favorite gluten free flour with this recipe, or the one I always turn to, King Arthur’s 1:1 GF blend.
Frequently Asked Questions
Definitely. Cherries, raspberries, chopped peaches, chopped nectarines, or chopped apples would all taste incredible incorporated into this muffin batter. Let your creativity take the lead, just stick with 2 cups of your favorite fresh or frozen fruit and cut it to about the same size of blueberries.
You’ll notice that I call for melted butter for the muffin batter and cold butter for the streusel. This isn’t just to keep you guessing, I promise! The melted butter mixes seamlessly into the batter, while the cold butter is essential to create that crave-able crumbly texture for the muffin topping. Try not to overwork (and overheat) the streusel so it stays coarsely textured.
You sure can. Mini muffin tin, jumbo muffin tin; do you! You’ll want to adjust the cooking time to avoid over- or undercooking.
Add 1 tablespoon lemon zest to batter, if desired.
Bonus blueberry ideas
Breakfast Recipes
Blueberry Pancakes Recipe
Fruit Dessert Recipes
Easy Blueberry Cobbler with Fresh Blueberries
Breakfast Recipes
Blueberry Smoothie
Fruit Dessert Recipes
Blueberry Lemon Yogurt Cake
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Blueberry Muffins
Equipment
Ingredients
For the blueberry muffins:
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons butter cold
Instructions
- Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
- To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Recipe Video
Notes
- Blueberries: Stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. That means remove any straggler stems, toss any wrinkly or damaged berries, and cut down any large berries. You can also use thawed frozen blueberries, wild or regular. (For additional fruit options, see “Recipe FAQs”.)
- Yield: My Blueberry Muffin recipe creates 12 regular-sized muffins.
- Storage: Store leftovers covered at room temperature for up to 4 days.
- Freezer: Transfer Blueberry Muffins to an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw the muffins at room temperature overnight, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.
Hi, these look delicious. Do you use salted or unsalted butter? Just making sure!
Hi Jen, it doesn’t matter for this recipe, use what you have on hand! (I personally don’t worry about salted vs. unsalted unless there is some specific reason). Please write back with any more questions, or let me know how they turned out! Enjoy! – Meggan
Should the batter be dense before baking? I’m worried I may have not have put enough liquid or too much flour? 🙁
Hi Gris, thank you so much for your question. These muffins have a thick batter, closer to a moist cookie batter than a cake batter. I hope they came out well and you loved them! Please write back with any more questions. Happy baking! – Meggan
This is the best muffin recipe that I have ever made. I have gotten so many complements on these, even from people who do not like muffins! They love them.
I have a batch in the oven right now, but I’m using frozen cherries and some choc chips. Can’t wait to try them, they smell devine!
Hi Jennifer, I’m so happy you loved them! Chocolate cherry sounds DELICIOUS! Please write back and let me know how they are! Take care! – Meggan
Can you make the batter ahead of time? So that way you can just fill the muffin tins in the morning without much prep.
Hi Alexia, thank you for your question. The batter should be able to be refrigerated up to 6 days. I would add the struesel toping right before baking. I haven’t tried this myself as I prefer to warm up the already baked muffins, or freeze the baked muffins, thaw overnight, and warm up before serving. Please write back and let me know how you like these muffins! – Meggan
This is a fantastic recipe. The muffins came out fluffy and very tasty, much better than the AllRecipes’ “To Die For Blueberry Muffins”, which is more dense.
I’m so happy you loved it, Lisa! Take care! – Meggan
These are delicious n easy to make! I made them without the strudel topping (cause I can never figure out how to get crumb topping to stick to my batters).
Making them again now!
Thank you!
You’re so welcome, Frieda! I understand about the strudel, sometimes it just rolls off the batter. I like to gently push in the crumbs to make them stick. Happy baking! – Meggan
Why are they coming out with the filling spilling out the top when i followed the directions perfectly this is my third attempt and i keep getting the sams result. Bad.
Hi S.A, I’m so sorry you’re having trouble with the muffins. The muffin batter should reach the top of the liners, and the topping should stick somewhat to the batter. While baking, the muffin tops should rise to a nice, round top. There is a video in the recipe card under the notes that shows step-by-step how the muffins are made, that may help you troubleshoot exactly what is not going right when you’re making this recipe. I’m sorry again they didn’t turn out! – Meggan
Made these with my 2 sons and my husband said they were the best blueberry muffins he has ever had!
Thank you for your comment, Meggan! I love that you made them with your sons! – Meggan
Absolutely fantastic! I’ve made a lot of blueberry muffins, but this is just the best! Thank you so very much that’s all I can say.
You’re so welcome, Linda! I’m glad you loved them! – Meggan
I need a blueberries recipe.
Hi Louise, thank you for your comment. I have many other blueberry recipes, you can find them at this link: https://cash-surge.live/tag/blueberries/%3C/a%3E. Take care! – Meggan